Sulfur dioxide is present in wine
Sulfur dioxide (chemical formula SO2) can be seen everywhere in life, such as lighting firecrackers, burning gas and so on. The pungent smell is sulfur dioxide. Generally speaking, sulfur dioxide is considered to be a harmful substance, but in fact it is not just a "villain", it has a positive effect.
Sulfur dioxide is widely used in industrial manufacturing, such as organic solvents and refrigerants, and used to refine various lubricating oils. In addition, it is also used to produce sulfur and as insecticide and bactericide. In addition, sulfur dioxide is also a food additive allowed at home and abroad, which can be used in wine and fruit wine manufacturing according to Chinese regulations. However, many people will ask, why add sulfur dioxide to wine? Will it do harm to human body?
In fact, the use of sulfur dioxide in wine making has a history of at least hundreds of years. As early as 1487, the Prussian royal family issued a decree to approve the use of sulfur dioxide in wine making. The reason for this is not known, but the addition of sulfur dioxide in wine making remains a tradition.
Why is sulfur dioxide added to wine?
First of all, sulfur dioxide is usually added to wine as a protective agent. It is the only bacterial inhibitor available to winemakers, effectively killing bacteria on the grape skin.
Secondly, sulfur dioxide is an antioxidant, which can protect the natural fruit characteristics of the liquor and prevent the aging of the liquor. The use of sulfur dioxide before wine fermentation can kill the bacteria and wild yeast in the grape cream, and can also be used to kill the yeast in the fermentation process to terminate the fermentation; sulfur dioxide is also useful after the fermentation is completed, adding sulfur dioxide to the wine before bottling can kill the bacteria and remaining yeast in the wine, and keep the wine quality stable.
Is sulfur dioxide in wine harmful to human body?
Only excessive sulfur dioxide can cause harm to human body. The sulfur dioxide content has always been one of the items to be strictly monitored in wine detection.
The maximum sulfur dioxide content in red wine is 160mg / L, and 210mg / L in white wine and peach wine. According to the regulations of the World Health Organization, the maximum intake of sulfur dioxide per day is less than 0.7 mg / kg. Under normal circumstances, the sulfur dioxide content of wine produced by regular winemakers and wineries will not exceed the standard. For example, Aoyu winery's wines are imported from Chile, and the products are strictly screened and inspected, and the sulfur dioxide content absolutely meets the standard.
How to reduce the intake of sulfur dioxide when drinking?
Usually, before drinking red wine, the wine should be kept open for a period of time with a decanter. In this way, 30% - 40% sulfur dioxide or sulfite in the wine will be combined with oxygen in the air and consumed. As long as the drinking amount of red wine is not excessive, the intake of sulfur dioxide will not exceed the safety standard.
Therefore, sulfur dioxide and general food additives are no different, as long as the quality of red wine, generally speaking, moderate drinking will not cause harm to the human body.
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